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Caramelized Pears with Vanilla Syrup

Caramelized Pears with Vanilla Syrup


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Ingredients

  • 2 tablespoons plus 2 teaspoons sugar
  • 1/2 vanilla bean, coarsely chopped
  • Large pinch of ground cardamom
  • 2 teaspoons unsalted butter
  • 2 pears (such as Bosc), halved, cored
  • Plain Greek-style yogurt or vanilla frozen yogurt (optional)

Recipe Preparation

  • Finely grind 2 Tbsp. sugar and vanilla bean in spice mill until bean is finely ground (discard any large pieces). Transfer to a small bowl; add 1/4 cup water and stir until sugar is dissolved. Combine remaining 2 tsp. sugar and cardamom in another small bowl.

  • Melt butter in a medium nonstick skillet over medium heat. Sprinkle cut sides of pears with cardamom sugar. Place in skillet, cut side down, and cook, shifting pears in skillet for even cooking, until brown, about 5 minutes. Turn pears over and add vanilla water to skillet. Cover pan. Bring to a boil, reduce heat to medium-low, and simmer until pears are just tender, about 5 minutes. Transfer pears to plates, cut side up.

  • Bring liquid in skillet to a boil and reduce until syrupy, 1–2 minutes. Drizzle syrup over pears. Top with a spoonful of yogurt, if desired, and garnish with pomegranate seeds.

Recipe by The Bon Appétit Test Kitchen,Photos by Ashley Rodriguez

Nutritional Content

1 serving contains: Calories (kcal) 170.0 Calories from Fat 40.0 Fat (g) 4.0 Saturated Fat (g) 2.5 Cholesterol (mg) 15.0 Carbohydrates (g) 32.0 Dietary Fiber (g) 3.0 Total Sugars (g) 24.0 Net Carbs (g) Protein (g) 2.0 Sodium (mg) 25.0Reviews Section

    • 2 pieces Pears, har, ripe such as Bartlett or Comice
    • 3 tablespoons Sugar
    • 2 tablespoons Butter, unsalted
    • 1 1/2 cup Half and half
    • 1 teaspoon Vanilla
    • 1 tablespoon Dark rum
    • 2 piece Eggs, large, beaten
    • 2 tablespoons Maple syrup
    • 1 tablespoon Confectioners' sugar
    1. Preheat oven to 400.
    2. Peel and core the pears and cut into 6 wedges.put them in a skillet with the sugar and butter and cook, uncovered, over high heat for 6-8 minutes, turning them once, until they are lightly caramelized. Transfer to a 4-5 cup gratin dish.
    3. Mix together the half and half, vanilla, rum, eggs, and maple syrup. Pour the custard over the pears.
    4. Place the gratin on a cookie sheet and bake for 15-20 minutes, until the custard is just set.
    5. Serve at room temp with a sprinkling of the confectioners' sugar on top.

    Caramelized Pears with Pumpkin Sauce

    Juicy caramelized pears topped with a spiced pumpkin sauce. A simple, no fuss dessert to welcome the fall season!

    Is it just me, or have pumpkin recipes been springing up earlier than usual? Everywhere I look, there seems to be another round-up of pumpkin recipes! I can’t complain—I’m loving it. Any dish with pumpkin in it is a dish for me!

    One of the best desserts I’ve had at a restaurant was a caramelized pear a la mode. It’s so simple yet satisfying. Besides, I always feel less guilty when I’m eating fruit for dessert, even when it’s coated in sugar and topped with ice cream. Considering I have 3 pounds of ripe pears to reckon with at the moment, that caramelized pear dessert became an immediate inspiration.

    Instead of adding a dollop of ice cream, I made a super simple pumpkin sauce that’s filled with pumpkin pie spices. That’s right, I hopped on the pumpkin recipe bandwagon.


    Vanilla Poached Pears

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    This is a very basic recipe for poached pears that lends itself well to a multitude of variations. Try adding ginger, orange zest, and star anise for a spicy version, or dried lavender or lemon balm for a more floral flavor.

    Instructions

    1. 1 Combine the water, sugar, lemon zest, and vanilla bean seeds and pod in a medium saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved.
    2. 2 Peel the pears, leaving the stem intact. Slice off the bottom 1/8 inch of each pear to create a flat, stable base.
    3. 3 Reduce heat to keep poaching liquid at a bare simmer and add the pears, laying them on their sides so they are almost completely submerged. Cook, turning pears occasionally so they become saturated on all sides, until they are just tender when pierced with a fork, about 7 minutes.
    4. 4 Allow pears to cool completely in their poaching liquid. Serve immediately, placed upright on the plate, or transfer pears and liquid to an airtight container and store in the refrigerator for up to 2 days.

    Beverage pairing: Lieutenant de Sigalas, Sauternes. The honeyed, complex, sweet wines of Sauternes make a lovely partner for this gentle dessert. This wine boasts flavors of dried peach and apple, spice, honey, and, yes, pear. It’s richer than the poached fruit will be, but has great acidity to keep things lively.


    Caramelized Pear Jam with Vanilla Bean

    Burnt” is such an ugly word. “Caramelized” is so much prettier, inspiring visions of caramel apples, gooey caramel melting into a sundae, or caramel candies festooned with America’s favorite pork product. Let’s face it, there is a fine line between “caramelized” and “burnt” and it is mostly one of taste: does it taste good (caramelized) or bad (burnt)? In fact, the very definition of ‘caramel’ can be burnt sugar (although most do not put it quite so crassly). So why the vocabulary lesson for your Monday morning? Well, it’s all a long-winded way of saying: I burnt the jam and I liked it.

    The plan for this jam was a straight-up version of D’Anjou pear with vanilla bean, right out of Mes Confitures, with of course, a drastic reduction in the sugar. Despite all of my bitching about Mme. Ferber’s seminal ode to sugar (emphasis on the sugar) + fruit, I am in love with the method, which not only produces a beautiful syrup + whole fruit preserve, but also allows me to procrastinate for a few days if need be (not that I ever do that). But a problem I find is that, in vastly reducing the sugar:fruit ratio in these jams, I often do not have the right amount of liquid to produce syrup for all the fruit. I’ve countered that in the past by adding wine, or apple pectin stock, or other liquids, but for this jam, I just wanted pure pear flavor, enhanced only by vanilla bean. Another problem with this particular batch? I just wasn’t paying attention. I had the jam bubbling away on the stove, in my spanky new Le Creuset, while I was making labels on the computer for yet another pear preserve. Luckily I smelled the jam starting to caramelize just as I heard the fruit starting to stick and jumped up from my desk to stir. I thought the jam might be ruined, but when I reduced the heat and tasted it, I found it was delicious. I decided to raise the heat again, give it a stir, and let it caramelize a bit more. And the moral of the story? Some kitchen accidents are happy ones. Take advantage of vocabulary, name it something spectacular, and when people ask, say confidently “I meant to do that.”

    Adapted from Pear with Vanilla in Mes Confitures by Christine Ferber

    Caramelized Pear Jam with Vanilla Bean

    INGREDIENTS

    • 3 lbs pears, peeled, cored and thinly sliced to 1/2-inch pieces (I used D’Anjou)
    • juice of 1 large lemon
    • 1 and 1/2 cups sugar (organic evaporated cane juice)
    • 2 vanilla beans, split lengthwise (I used Mexican beans)
    1. Day 1. Add sliced pears, lemon juice, sugar and vanilla beans to a medium stockpot (4-quart) or Dutch oven. Bring to a simmer over medium-high heat. Transfer mixture to a heat-safe bowl, cover, and store refrigerated overnight.
    2. Day 2. Prepare canner, jars and lids.
    3. Transfer pear mixture to a colander suspended over a large bowl to strain fruit from juice. Add juice to a wide, heavy-bottomed stockpot or Dutch oven and bring to a boil over medium-high heat. Add vanilla beans. Continue to boil until juice reduces, thickens and begins to bubble thickly (about 214 degrees F on an instant thermometer). Remove vanilla beans and set aside.
    4. Add pears to juice and return to a boil. Cook at a lively boil, over medium-high heat, until liquid thickens, pears soften and threaten to stick to the pan. To caramelize pears, reduce heat to medium and allow to cook, without stirring, until just browned (you will smell the pears browning) stir and ‘caramelize’ once again, then remove from heat, ladle into hot, sterilized jars and process in a boiling water bath for 10 minutes. If you like, you may snip the used vanilla beans into segments and add one segment to each jar before sealing.

    Yields about 4 and 1/2 cups.

    1. To caramelize pears (on purpose): I admit I ‘caramelized’ my pears by accident, while not attending to the pears and letting the liquid reduce too much. However, the delicous result could be reproduced without the happy kitchen accident. Try this method: while the pear juice is reducing in a Dutch oven, lightly caramelize the fruit, in batches if necessary, in a large, dry skillet over medium to medium-low heat, turning only once to brown both sides. Add caramelized pears to juice once juice is reduced & syrupy, then continue with the recipe.
    2. You may safely add more sugar to the recipe: the original recipe calls for 3 and 3/4 cups sugar to 2 and 1/4 lbs fruit. Adding another 1/2 to 1 cup of sugar might be beneficial in increasing the syrup:fruit ratio.
    3. Pears are not quite as acidic as apples, nor do they contain quite as much pectin, so the addition of lemon juice here helps with a boost of acidity for both safety and set. As pears are, however, safely acidic for water bath canning, bottled lemon juice is not required.

    Canned, store in a cool, dark spot for up to 1 year. Refrigerated, use within 1 month.


    • 2 1/2 Cups 1-percent milk
    • 4 large eggs
    • 1/2 Cup sugar
    • 1 Teaspoon vanilla extract
    • 1/2 Teaspoon lemon zest
    • 1/8 Teaspoon freshly grated nutmeg
    • 4 Cups cubed day-old whole-wheat country-bread, crusts removed (4-6 slices)
    • 2 Tablespoons raisins or currants
    • 2 Tablespoons plus 1 teaspoon unsalted butter
    • 2 ripe pears, peeled, halved, and cored
    • 1 Tablespoon lemon juice

    Heat the milk in a medium-sized saucepan over medium-low heat, stirring, until steaming, 4-6 minutes. Whisk the eggs in a large bowl until blended. Then, gradually whisk in ¼ cup of the sugar. Slowly whisk in the hot milk until blended. Whisk in the vanilla extract, lemon zest, and nutmeg.

    Add the bread and raisins to the milk mixture and gently fold together. Press down lightly with the back of a large spoon. Cover and set aside at room temperature. Butter the bottom and sides of a round 2-quart baking dish with 1 teaspoon of the butter.

    Preheat the oven to 350 degrees.

    Put a kettle of water on to boil. Cut each pear in half lengthwise into 4 slices. Place in a medium-sized bowl and toss with the lemon juice.

    Heat a medium-sized skillet over low heat until hot. Add the remaining butter and swirl until just melted and the foam subsides. Sprinkle the remaining sugar over the melted butter.

    Arrange the pear slices on their sides in the pan in an even layer. Increase the heat to medium-low and, without stirring, let the pears begin to brown and the sauce to slowly caramelize, adjusting the heat as needed to prevent burning, about 10 minutes.

    Remove the pan from the heat and carefully turn each pear slice with a fork. Return to the heat and cook until the sauce is uniformly golden, 2-4 more minutes.

    Carefully transfer the pears one at a time to the prepared baking dish, arranging them decoratively in a circle and slightly overlapping them if necessary. Use a heatproof silicone spatula to scrape any remaining syrup over the pears.

    Set the baking dish in a shallow baking pan. Spoon the bread and custard mixture into the baking dish. Press down on the bread until it is submerged in the custard. Place the pan in the oven and carefully add the hot water to the shallow baking pan until it is halfway up the sides of the baking dish.

    Bake until the pudding is browned on top and set in the center, 1-1 ¼ hours. Carefully remove the pan from the oven.

    Transfer the baking dish to a wire rack and let cool for at least 45 minutes. To serve, run a knife around the edge of the pudding. Place a serving platter over it and invert the pudding onto the platter.


    Recipe Summary

    • 2 1/2 cups milk
    • 1 1/2 cups heavy cream
    • 2 oranges, zest removed with a vegetable peeler
    • 1 vanilla bean, split lengthwise
    • 2 2/3 cups sugar
    • 8 large egg yolks
    • 2 large eggs, lightly beaten
    • Vegetable oil, for coating
    • 2 quarts water
    • 1 lemon, zest removed with a vegetable peeler
    • 10 firm Bartlett pears (about 1/2 pound each)&mdashpeeled, halved and cored
    • 1 stick (4 ounces) unsalted butter
    • 3/4 cup honey

    In a medium saucepan, combine the milk with the cream, half of the orange zest, half of the vanilla bean and 2/3 cup of the sugar and bring just to a simmer. Let the custard cool to room temperature, then whisk in the egg yolks and whole eggs. Transfer the custard to a bowl, cover with plastic wrap and refrigerate overnight.

    Preheat the oven to 250°. Lightly coat ten 3- to 4-ounce ramekins with vegetable oil and arrange them in a roasting pan. Strain the custard into a large glass measuring cup and pour it into the ramekins, filling them about three-quarters full. Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins. Transfer the roasting pan to the oven and bake for about 1 hour or until the flans are set. Carefully remove the ramekins from the water bath and let them cool to room temperature. Refrigerate the flans until well chilled, about 4 hours.

    Meanwhile, in a large saucepan, combine the water with the lemon zest and the remaining 2 cups of sugar, orange zest and vanilla bean. Bring to a boil, stirring to dissolve the sugar. Add the pears and cover with a heatproof plate or pot lid that's slightly smaller than the saucepan, to keep the pears submerged. Simmer over moderately low heat until the pears are just tender and a knife inserted in the thickest part comes out easily, about 15 minutes. Using a slotted spoon, transfer the pears to a platter. Let the pears and poaching liquid cool separately.

    Divide the butter and honey between 2 large skillets and bring to a boil. Cook over high heat, stirring occasionally, until lightly golden, about 4 minutes. Add half of the pears to each skillet, cut side down, and cook, turning occasionally, until golden and beginning to caramelize, about 12 minutes. Add 3/4 cup of the reserved pear poaching liquid to each skillet and cook over moderate heat, turning and basting the pears, until the liquid reduces to a thick syrup, about 8 minutes. Using a slotted spoon, transfer the pears to a platter. Stir 2 tablespoons of the poaching liquid into each skillet to thin the syrup. Pour the sauce over the pears.

    Run a thin-bladed knife around the flans to loosen them and dip the bottom of each ramekin in hot water. Top each flan with a dessert plate and invert holding the ramekin and plate together, give the dish a good shake to unmold the flan. Arrange 2 pear halves alongside each flan. Drizzle the flans and pears with the syrup and serve.


    Syrup Recipes


    Directions: This is the classic Rhode Island Style Coffee Milk. As pure and basic as you can get.

    Fill a glass with ice cold whole milk. Add three generous tablespoons of Dave's All Natural Coffee Syrup, stir and enjoy.

    Note: Although we recommend whole milk for the best flavor, skim and milk substitutes may be used. Note that using milk substitutes tend to mask the true coffee goodness and will bring out more caramel flavor in the syrup.

    DIRTY ESPRESSO MARTINI

    -2 ounces Dave's All Natural Coffee Syrup
    -2 ounces vodka
    -2 ounces strong coffee

    Directions: Making this delicious cocktail is as simple as combining equal parts vodka, Dave’s Coffee syrup, and strong coffee, in a cocktail shaker filled with ice. Shake it for a solid minute to get a little foam going then pour it in a martini glass rimmed with your favorite instant cocoa and you’re done.

    THE WIRED FRIAR


    -Dave's All Natural Coffee Syrup
    -Ice Cold Half & Half
    -Frangelico liqueur
    -Absolut Vodka

    Directions: Fill a cocktail shaker with ice. Add one part Dave's Coffee Syrup, one part Frangelico, and one part Vodka. Shake well.

    Fill a high ball glass with ice. Pour mixture over ice. Add a splash of half & half and stir.

    TWISTED OLD FASHIONED


    -Dave's All Natural Coffee Syrup
    -whiskey(preferably rye)
    -Angostura bitters
    -club soda
    -lemon

    Directions: In a rocks glass, add 3-4 dashes of Angostura bitters and a splash of club soda. Swirl the glass so that the bitters coat the walls. Add 2 oz of rye whiskey and 1.5 oz of Dave's Coffee Syrup and stir. Twist a lemon rind and drop it into the glass, along with a large ice cube.

    BRANDY DAVE'S (TWIST ON BRANDY ALEXANDER)


    -Dave's All Natural Coffee Syrup
    -brandy
    -creme de cacao
    -cream
    -chocolate (85%+ cacao)

    Directions: Using a shaker, add 2 oz brandy, 2 oz Dave's Coffee Syrup, 2 oz cream, 1 oz creme de cacao, and a few cubes of ice. Shake contents, then strain into a glass. Top the finished drink with grated chocolate.

    FROZEN AFFOGATO


    -Dave's All Natural Coffee Syrup
    -Premium Vanilla Ice Cream

    Directions: In a wide mouthed coffee cup, add one scoop of your favorite premium quality vanilla ice cream. Around the outside of the scoop of ice cream, pour about one third of a cup of Dave's All Natural Coffee Syrup.

    Affogato translates to "drowned". So, the idea is to make the ice cream appear to be drowned in a pool of delicious coffee syrup!

    CARAMELIZED COFFEE SYRUP CARROTS


    -Dave's All Natural Coffee Syrup
    -One package organic carrots
    -Olive Oil
    -Chives
    -Salt & Pepper

    Directions: Peel carrots and cut into approximately three inch lengths. Cut carrot lengths into quarters. Chop chives finely.

    Heat olive oil over medium high heat. Add carrots. Saute until carrots begin to brown and get soft. Pour about 1/3 cup Dave's Coffee Syrup over carrots and continue cooking until syrup caramelizes (about 3 minutes).

    Plate carrots and sprinkle with chives. Season with salt and pepper to taste.

    COFFEE INFUSED BBQ SAUCE


    -1 1/2 cups Dave's All Natural Coffee Syrup
    -1 1/2 cups chopped yellow onion (1 large onion)
    -1 tablespoon minced garlic (3 cloves)
    -1/2 cup vegetable oil
    -1 cup tomato paste (10 ounces)
    -1 cup cider vinegar
    -1/2 cup honey
    -1/2 cup Worcestershire sauce
    -1 cup Dijon mustard
    -1/2 cup soy sauce
    -1 cup hoisin sauce
    -3 tablespoons chili powder
    -2 tablespoons ground cumin
    -1/2 tablespoon crushed red pepper flakes

    Directions: In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.

    DAVE'S ROASTED PEARS

    What You'll Need:

    -1/4 cup Dave's All Natural Coffee Syrup
    -3 tablespoons unsalted butter
    -2 large firm-ripe pears (1 pound), halved, cored

    Directions: Preheat oven to 400° F. In a large ovenproof skillet, melt butter over medium-high heat until golden brown and fragrant. Add pears, cut-side down, and cook 3 to 5 minutes or until lightly browned on bottom. Drizzle with Dave's All Natural Coffee Syrup . Transfer skillet to oven. Bake 10 to 15 minutes, or until pears are just tender. Cool pears in pan to room temperature. Serve roasted pears with more Dave's Vanilla Coffee Syrup and ice cream.

    COFFEE JERK CHICKEN

    What you'll need:

    -2 tablespoons ground thyme
    -1 tablespoon ground rosemary
    -1 tablespoon ground allspice
    -1 tablespoon ground ginger
    -1 1/2 tablespoons sea salt
    -1 1/2 teaspoons onion powder
    -1 1/2 teaspoons black pepper
    -1 1/2 teaspoons ground cinnamon
    -3/4 teaspoon ground nutmeg
    -3/4 teaspoon garlic powder
    -3/4 teaspoon paprika
    -2 teaspoons ground scotch bonnet peppers (habanero)
    -12 bay leaves (finely crumbled)
    -3 lbs chicken (pieces, wings, halves, whatever)
    -1 lime, juice of
    -1/4 cup olive oil
    -1/2 cup Dave's All Natural Coffee Syrup

    Directions: Combine all ingredients except chicken, lime juice and oil in mixing bowl and whisk to mix well. Whisk together lime juice and olive oil. Rub chicken well with lime/oil mix. Rub chicken with dry seasoning/spice mixture. Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature. Prepare grill. Grill chicken until almost fully cooked. Once seared and a little charred brush with Dave's Coffee Syrup. Continue to grill for 1-2 minutes until syrup is caramelized.

    MOCHA CUPCAKES


    -1 ¾ cups all-purpose flour
    -1 ¼ cups white sugar
    -¾ cup unsweetened cocoa powder
    -2 teaspoons baking soda
    -1 teaspoon baking powder
    -1 teaspoon salt
    -2 eggs
    -1 cup Dave's All Natural Coffee Syrup
    -1 ½ cup buttermilk
    -½ cup vegetable oil
    -1 teaspoon vanilla extract

    Directions:
    Preheat oven to 350 degrees F. Prepare cupcake tins. In large bowl combine dry ingredients. Combine eggs, Dave’s Coffee Syrup, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake at 350 degrees F for 30 to 40 minutes, or until toothpick comes out clean. Cool fully before removing from pan. Poke holes with a fork or skewer and soak top of cupcake with Dave’s Coffee Syrup while still warm.

    Frosting:
    -1 cup unsalted butter (room temperature)
    -3 cups confectioners (powdered) sugar, sifted
    -1/4 teaspoon table salt
    -5 tablespoons Dave’s Coffee Syrup

    Directions:
    Whip (slowly at first) butter and powdered sugar until the sugar has been incorporated. Increase to medium speed and add Dave’s Coffee Syrup, mixing for 3 minutes. If your frosting needs a more stiff consistency, add powdered sugar. Frosting will take on more coffee syrup if more intense flavor is desired.


    Roasted Pears in Ginger Syrup

    Pears roasted in a maple ginger syrup and served with a dollop of coconut cream. It’s sweet, gingery, and super easy to make!

    • Author: Full of Plants
    • Yield: 3 1 x

    Ingredients

    • 3 medium pears
    • 1/4 cup (60ml) maple syrup
    • 1 tbsp ( 8g ) coconut sugar
    • 2/3 cup (157ml) water
    • 1/2 tsp cornstarch
    • 1 -inch fresh ginger, minced

    Instructions

    1. Preheat oven to 400°F (200°F).
    2. Peel and halve the pears. Remove the core and place them cut side down in a large baking dish.
    3. In a small bowl, combine the maple syrup, coconut sugar, water, cornstarch, and minced ginger. Pour the syrup over the pears, into the baking dish.
    4. Bake for about 25 minutes, or until the pears are soft and cooked. Remove from the oven, flip the pears and place under the broiler for 2-3 minutes or until slightly caramelized.
    5. Serve warm or cold, top with crushed peanuts, and a dollop of coconut cream or vanilla ice cream. Baked pears will keep for up to 3 days in the refrigerator.

    Nutrition

    • Serving Size: 1
    • Calories: 206
    • Sugar: 40g
    • Fat: 0.3g
    • Carbohydrates: 53.8g
    • Fiber: 6.5g
    • Protein: 0.8g

    Did you make this recipe?

    Tag @fullofplants on Instagram and hashtag it #fullofplants

    Related


    Lemony Banana Bread with Olive Oil, Vanilla and Caramelized Pears (vegan)

    This lemony banana bread with olive oil and vanilla is my new favourite cake piece for my morning oat lattes. It’s got the perfect sweetness, not too much, but just enough, basically all the sweet notes are coming from the fruits in it. Lemons, over-ripe bananas and then the caramelized pears on top, it combines all very well.

    I had way too many lemons in the fridge

    So I made some hummus and with the rest of the lemons I was thinking to use them in a banana bread with a fresh, citric touch. The acidity of the lemons gets very well balanced with the over-ripe, super sweet bananas. So it’s not like a lemon cake at all, it’s still more a banana bread, but lighter, fluffier.

    The liquid gold

    So, living in Spain, why not use some nice high quality, organic Spanish extra virgin olive oil? I usually don’t cook or bake with a lot of oil, but this time I added a good dollop of it, as it combines very well with the other ingredients.

    Pears on top

    Instead of a sliced banana I put some pear slices on top. And a few crystals of brown or coconut sugar will do to get them caramelized. Of course you can skip this step or replace with any other fruit you have, for example apple slices would work fine, too.

    Be patient before slicing

    It’s important that you let this lemony banana bread with olive oil and vanilla cool down completely before trying to cut into slices. It really needs this time to settle so you get the perfect slice.

    Top with any nut butter, I used cashew butter, or if you’re fancy something more indulgent then drizzle some chocolate sauce on top.


    Watch the video: Φυσικό σιρόπι από φράουλα Πανακότα βανίλια (July 2022).


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